VARIATION OF YIELD, MILLING, TECHNOLOGICAL AND RHEOLOGICAL CHARACTERISTICS IN SOME EGYPTIAN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVARS

M. F. Seleiman; S. M. Abdel-Aal; M. E. Ibrahim; P. Monneveux

doi:10.9755/ejfa.v22i2.4896

VARIATION OF YIELD, MILLING, TECHNOLOGICAL AND RHEOLOGICAL CHARACTERISTICS IN SOME EGYPTIAN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVARS

Authors

M. F. Seleiman Department of Agricultural Sciences, P. O. Box 27, FI-00014, University of Helsinki, Finland;
S. M. Abdel-Aal Department of Crop Science, Faculty of Agriculture, Minufiya University, Egypt;
M. E. Ibrahim Department of Crop Science, Faculty of Agriculture, Minufiya University, Egypt;
P. Monneveux Montpellier SupAgro 2, Place Pierre Viala 34060 Montpellier Cedex 01, France

DOI:

https://doi.org/10.9755/ejfa.v22i2.4896

Keywords:

wheat, Triticum aestivum L., yield, grain quality, rheological properties, dough.

Abstract

: A field experiment was conducted to evaluate yield, milling, technological and rheological characteristics of four Egyptian bread wheat cultivars (Gemmeiza 7, Gemmeiza 9, Sakha 93 and Giza 168). Results showed that Gemmeiza 9 had the highest number of spikes per m2 , number of grains per spike and grain yield. Gemmeiza 7 had the highest fine and coarse bran, protein, wet and dry gluten percentages as well as the best farinograph and extensograph properties (dough development time, dough stability time and dough resistance to extension). Sakha 93 had higher flour and carbohydrate percentages than the other cultivars. Consequences for breeding are discussed.

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Published

2017-10-24

How to Cite

Seleiman, M. F., S. M. Abdel-Aal, M. E. Ibrahim, and P. Monneveux. “VARIATION OF YIELD, MILLING, TECHNOLOGICAL AND RHEOLOGICAL CHARACTERISTICS IN SOME EGYPTIAN BREAD WHEAT (TRITICUM AESTIVUM L.) CULTIVARS”. Emirates Journal of Food and Agriculture, vol. 22, no. 2, Oct. 2017, pp. 84-90, doi:10.9755/ejfa.v22i2.4896.